Cook the noodles according to the instructions on the packet, rinse in cold water and distribute directly onto the bowls.

In a saucepan, sauté the curry paste with the vegetable oil at medium temperature. Add the turmeric powder and also sweat briefly. Deglaze with vegetable stock and coconut milk. Add sugar, soy sauce, nut butter and kaffir lime leaves. Cut the nori into small pieces and add as well. Bring everything to the boil and simmer for a few minutes.

In the meantime, slice or cut the cucumber into fine strips. Wash the bean sprouts well. Place everything with the noodles in the bowls.

Cut the fried tofu cubes into bite-sized pieces and briefly heat them in the broth. Then pour the hot broth with the tofu over the noodles into the bowls. Serve with cilantro, fried onions and lime. Season with chili sauce if you like.